Roasted Date Salad

As soon as I saw this salad I knew I'd be making it.  Warm, roasted dates?  Yes, please :)  I adapted it just a bit, based on what I had in my refrigerator and couldn't have been more pleased.  This is definitely one to add to your repertoire!

Roasted Date Salad
adapted from Spoon Fork Bacon
yield:  4 side salads

6-7 Medjool dates, pitted and cut in half lengthwise
2T balsamic vinegar
1t extra virgin olive oil, divided
3oz proscuitto
4-6c arugula (could also use mixed greens)
2oz goat cheese, crumbled
salt and pepper to taste

Preheat oven to 375deg.

In a small bowl, whisk together balsamic vinegar and olive oil.  Add dates and toss until dates are well coated.  Add to a baking sheet lined with parchment paper and bake for ~10min.  Set aside until they're cool to the touch.  Roughly chop the warm dates into smaller bite-size pieces.

Crisp up the proscuitto either in a nonstick skillet over medium-high heat or in the oven along with the dates. Set crispy proscuitto on paper towels to cool.  Once cool to the touch, crumble the proscuitto.

Add greens to a large bowl and toss with 1-2T balsamic vinaigrette dressing (if you don't have some on hand, try this recipe).  Lightly season with salt and pepper, toss again and then divide greens between 4 plates.  Top with the chopped dates, crispy proscuitto bits and crumbled goat cheese.  Serve!

With my love of bacon-wrapped, goat-cheese stuffed dates, I'm surprised I hadn't tried warm dates on anything else!  Have you done anything fun with dates lately??